How to make rice with egg. Rice with egg, Chinese style. Chinese cuisine - recipes. Traditional Chinese rice with egg

In ancient and original Chinese cuisine, rice is a key product. Moreover, the traditional European concepts of “breakfast”, “lunch”, “dinner” in China are defined as early, midday and late rice. A nutritious, aromatic cereal is added to all meat, fish and vegetable dishes. Desserts and side dishes, soups and healthy cereals are prepared from it. If you dig deeper, the entire population of China is in one way or another connected with rice production - they are currently growing it or have ancestors who were engaged in hard, painstaking work. An everyday dish for any Asian family, Chinese egg rice has gained popularity all over the world. Light, satisfying, incredibly tasty food fully characterizes the centuries-old cuisine of China. This is how residents have been eating for thousands of years.

In China, the most successful varieties of rice, in terms of their richness in beneficial microelements and ease of preparation, are considered to be indica and jasmine. The grains have an oblong shape, do not overcook, retain their integrity and have a special aroma. These varieties are pleasant to eat even without adding spices or oil. And when cooked according to traditional recipes, rice becomes a real culinary masterpiece that will please the most spoiled gourmet.

Chinese egg fried rice has dozens of cooking options. To enhance the taste and aroma, the ingredients are combined in bizarre combinations of meat, vegetables, and spices. Only the base of the dish remains unchanged - rice cooked according to the national recipe.

Cooking rice

In Chinese cookbooks from the early 20th century (20s-40s), you can find a unique way of preparing rice. This is not even a recipe, but a little trick that makes the grains ideal in taste and appearance. Rice prepared in this way is ideal for frying - fluffy, not sticky, aromatic, like in the best Chinese restaurants that Europeans admire so much.

You will need:

Jasmine rice (can be replaced with basmati) – 1 cup (250 g)
2 glasses of boiled water, cooled to 85-90°C
½ teaspoon salt

Preparation:

Pour the rice into a deep bowl and rinse under running cold water for 5-6 minutes (not ice, otherwise it will crack during cooking), lightly rubbing it with your fingers. The water should be drained several times until it becomes completely clear. Place the rice in a sieve and let drain.
Place the washed cereal in any cooking pot, add hot water and bring to a boil over high heat.
Turn off the stove and let the rice brew for 10-12 minutes (no more).
Place the cooked rice in a colander and rinse. Dry and refrigerate for 5-6 hours (preferably overnight).

The rice for frying is ready. You can boil larger quantities and cook aromatic dishes for the next 5-6 days. The longer rice is stored in the refrigerator, the better its taste becomes. You can simply take out the semi-finished product and prepare nutritious, tasty meals in a matter of minutes. Chinese fried rice with egg, with the addition of shrimp, chicken, and vegetables will allow you not to sacrifice a full breakfast due to the rush - it will take a maximum of 10-15 minutes to prepare.

The classic recipe involves adding vegetables to rice. These can include cherry tomatoes, leeks, zucchini, green beans, corn, etc. Chinese vegetable fried rice is more like an individual improvisation with your favorite foods. We offer a traditional recipe that can be paired with any vegetable mixture of your choice.

Ingredients for cooking:

Chicken egg – 1 pc.
Sesame oil – 2 tsp.
Vegetable oil (any refined) – 2 tbsp. l.
Cold boiled rice – 200 gr.
Green peas (fresh or frozen) – 100 gr.
Fresh carrots – 100 gr.
Onions – 2-3 pcs. (medium heads)
Soy sauce – 2 tsp.

Step-by-step cooking recipe:

Remove pre-cooked rice from the refrigerator. Classic Chinese cooking uses long-grain jasmine or indica, but can be substituted with basmati, any Thai or other favorite varieties. The main thing is resistance to overcooking. Rice should be crumbly, not sticky, with minimal starch content (as much as possible).
Whisk the egg and sesame oil in a small glass bowl.
Cut the vegetables into cubes and fry until golden brown in a very hot frying pan with added oil. They must retain their “crispy” quality – “al dente”. Therefore, fry on maximum heat for no more than 2-3 minutes.
Add rice to the vegetable mixture in the pan. Continue frying over high heat, stirring continuously for another 3-4 minutes.
Use a spatula to push the rice and vegetables to one side of the pan. Pour the egg-oil mixture into the free space and whisk for 10-15 seconds. Mix the prepared egg with rice and vegetables.
Pour soy sauce over the dish and fry for another 2-3 minutes.

Chinese fried rice with egg is served hot, first sprinkled with herbs and ground black pepper (to taste).

A lighter version of the traditional Chinese fried rice recipe is intended for those people who need to prepare the dish “here and now.”

You will need:

Water – 200 ml
Salt – ½ teaspoon
Soy sauce – 2 tbsp. spoons
Instant rice (in bags) – 200 grams
Peanut oil (any vegetable) – 1 teaspoon
Onion – ½ part of a large head
Green beans – 100 grams
Egg – 1 pc.
Ground black pepper - to taste

Step-by-step preparation:

Pour water, salt and soy sauce into a saucepan and bring to a boil. Add the instant rice and stir well until the liquid completely penetrates the bag. After boiling, remove the pan from the heat, cover with a lid and let it brew for 5-10 minutes (depending on the type of rice). Then drain the water, cool the rice and dry it.
Heat the frying pan well over high heat, add oil. Beat the egg directly into the pan and whisk well for 1-2 minutes. Place the finished “omelet” on a plate.
Change or wash the frying pan thoroughly. Heat over high heat until smoking. Grease the surface with oil and fry the vegetables (green beans, onions). Fry until golden brown over maximum heat, stirring constantly, 2-3 minutes.
Add the egg and rice to the fried vegetables, pour soy sauce over the mixture. Fry for 2 minutes.

Sprinkle the finished dish with ground black pepper and serve hot.

Spicy oriental fried rice

The aromatic, rich, bright taste of this recipe will be appreciated by lovers of Asian cuisine. For those who like the spice in minimal quantities, it is recommended to reduce the soy sauce, vinegar, and hot sauce by half.

For preparation you will need the following set of products:

Egg – 2 pcs.
Ready rice, cold – 200 grams
Peanut butter – 3 tbsp. spoons
Onions – 1 pc. (large head)
Garlic – 2 large cloves
Finely chopped celery - 1 tbsp. spoon
Soy sauce – 1 teaspoon
Apple cider vinegar – 1 teaspoon (10-15 ml)
Any hot sauce – 1 teaspoon
Cumin, salt, black pepper, herbs - to taste

How to cook Chinese spiced rice:

12-24 hours before preparing the dish, cook Chinese rice (jasmine, basmati, brown) for the base.
Remove the rice from the refrigerator and place it in a dish that has previously been filled with oil. Mix the grains and butter for 5 minutes to coat each grain evenly. Place the resulting mixture in a colander to remove excess moisture. Leave to drain while preparing the egg-spicy mixture.
Salt the eggs. Gently beat until smooth (there should be no foam). Add cumin seeds (to taste) to the mixture.
Heat a frying pan and grease it with oil. After the smoke appears, pour in the eggs with cumin and fry until firm, but very tender, soft consistency. Remove the resulting omelette from the pan and place in the rice.
Fry the onion and garlic in the remaining oil for 3-5 minutes. Add rice, eggs, soy sauce, hot sauce, vinegar and celery to the pan. Mix well and continue frying for 1-2 minutes, stirring continuously.

Serve the dish hot, after sprinkling with herbs to taste and ground black pepper.

Tips for Cooking Chinese Fried Rice

To ensure that the dish has the ideal consistency and retains all its characteristic features, follow several recommendations:

It is better to fry Chinese rice in a wok, this way all the “crispy” qualities are preserved;
the taste of the dish will be brighter and richer if you cook fried rice with meat;
Extra virgin olive oil is never used in the recipe. The strong taste and aroma overwhelms other ingredients. Refined oil can be used, but with caution and in minimal quantities;
if you mix several types of oil for frying (sesame, peanut, flaxseed, corn), you can achieve a completely unique taste;
Long grain white rice can be replaced with brown varieties. They are more nutritious, contain a huge amount of fiber, healthy vitamins and fatty acids, which is optimal for dietary nutrition.

Try and experiment. Universal Chinese cuisine allows you to adapt any recipe to suit the taste preferences of each person. The benefits, aroma, and culinary characteristics do not suffer from this, but only acquire “author’s” notes. In the process, you will learn on your own how to cook Chinese-style rice with vegetables with a perfectly balanced composition or cook rice for a base. Practice based on recommendations is the only way to create culinary masterpieces.

Step 1: Prepare the rice for cooking.

Sort through long grain thin rice, remove spoiled and dark grains. Then place it in a colander with a fine mesh, rinse under running water, and then throw it into a deep bowl. To make rice softer and cook faster, soak the grains in cold running water. for 30 minutes.

Step 2: cook the rice.

Pour the required amount of pure distilled water into a deep cauldron at the rate 1.5 cups rice grains per 2.5 cups liquids. Place the container on the stove, set to high, and bring the liquid to a boil. Then turn the stove level to the lowest temperature. Place the soaked rice in a colander again, let the water drain and transfer it to a cauldron with hot water, helping yourself with a tablespoon. Cover the cauldron with a lid and cook the rice 13 – 15 minutes until the moisture has completely evaporated. During cooking, do not remove the lid from the cauldron and do not stir the rice! After the required time has passed, remove the cauldron from the stove, let the rice brew and cool completely in some cool place. It is better if you cook the rice the night before and use it only in the morning, allowing the ingredient to sit in the refrigerator 12 hours. Ready-made Basmati rice should be crumbly, but not boiled!

Step 3: prepare the green peas.

In about 12 hours Remove the bag of frozen peas from the freezer, open the package and pour the amount you need into a deep bowl. Give the peas a chance to defrost a little. You can also take a cauldron of rice out of the refrigerator.

Step 4: Prepare the onions and garlic.

Peel the garlic, rinse the green onions under running water to remove any contaminants and shake over the sink to remove excess liquid. Then place the ingredients one by one on a cutting board and finely chop with a knife. Garlic into randomly shaped pieces with an approximate diameter of up to 5 millimeters or finer. Just finely chop the onion, allowing long pieces up to 1 centimeter. Place the cuts on separate plates.

Step 5: prepare the eggs.

Beat the required number of chicken eggs without shells into a deep bowl, add salt and ground black pepper to taste and beat them with a whisk until light and airy foam. 2 – 3 minutes.

Step 6: Prepare classic Chinese egg fried rice.

Turn the stove on to medium and place a frying pan on it with 2 tablespoons of vegetable oil. When the fat is hot, add chopped garlic and, stirring with a kitchen spatula, fry the vegetable for 1 – 2 minutes only for the ingredient to release its aroma.

Then pour the beaten eggs into the frying pan, and constantly stirring them with a spatula, fry until thick and slightly golden brown, about 1 – 2 minutes.

Then immediately add the green peas, if they are slightly frozen, this is even better, let the ingredients simmer in the melted liquid, until the moisture has completely evaporated, it will take about 2 – 3 minutes. Then transfer the resulting mixture into a deep bowl.

Rinse the pan under running water, dry it with paper kitchen towels and place it back on the stove. Pour into container 1 tablespoon vegetable oil and heat the fat to the side. When the fat is hot, pour boiled rice into it, and stirring the mixture frequently with a kitchen spatula, fry the rice grains 2 – 3 minutes. Then add soy sauce to the rice, as well as a stewed mixture of eggs, garlic and peas. Warm the dish for 3 minutes and you are ready to serve.

Step 7: Serve classic Chinese egg fried rice.

Classic Chinese egg fried rice served hot. After cooking, the thick mass is placed in portions on plates and sprinkled with finely chopped green onions. Simple boiled rice is a side dish, but this dish can be called a completely independent hot dish, a kind of Chinese pilaf. Pleasant aroma, delicate flavor, soft texture and all this is classic Chinese fried rice with egg! Cook with love! Bon appetit!

- – The spices used in this recipe are not important, you can put any spices you like that are suitable for preparing rice dishes or for pilaf, for example, barberry, coriander, thyme, sage, bay leaf, curry, hops - suneli and many other spices.

- – For this dish, you can use any type of rice, for example, Krasnodar, Egyptian, regular long-grain polished rice, and you can also add wild, black rice, but you should cook it separately because it has a longer cooking time.

- – If you use fresh peas, before preparing this dish you should boil them in boiling, salted water for 2 - 3 minutes. Frozen peas undergo a similar heat treatment before freezing, so you don't have to cook them!

- – If you wish, you can mix the onions with the prepared dish, and also sprinkle the rice with chopped dill and parsley.

- – The dish will turn out more delicious if you simmer and fry all the ingredients in butter.

- – This dish is often prepared with various seafood, as well as different types of meat and vegetables.

Rice and eggs are a perfectly harmonious gastronomic combination. Using rice and eggs as staples, prepare a variety of delicious dishes.

Let's talk about how you can cook rice with eggs. In different dishes, we, of course, can use different varieties of rice and eggs of different birds (and even reptiles).

Fried rice with egg is a simple recipe, especially interesting for lonely and busy people - a good option for breakfast or lunch. Cooking in a hurry, perhaps using leftovers.

Fried rice with egg

Ingredients:

rice, cooked fluffy - 1 cup;
chicken egg – 2 pcs.;
natural butter – a small piece (can be melted) or olive oil;
ground black pepper;
salt;
fresh herbs (parsley, cilantro, etc.).

Preparation

Heat the oil in a frying pan and lightly fry the rice over medium heat, stirring with a spatula. We make 2 indentations in the rice, but not to the bottom. Pour the eggs into the wells, being careful not to damage the yolk. Reduce the heat to a minimum, add a little salt to the eggs, cover with a lid and wait for the desired degree of doneness of the eggs; it turns out very tasty when the white is completely cooked and the yolk is half cooked. Carefully segment the rice with a spatula and place in portions on a plate. Decorate with herbs and season with ground black pepper. We finish breakfast with fresh tea or, and there is energy to get down to business. You can (and will be very useful) replace chicken eggs with quail eggs.

Rice with egg, chicken and vegetables, Thai style

Ingredients:

chicken fillet (meat from the breast and thighs without bones, cartilage and skin) – about 400 g;
rice – 1 glass;
chicken egg (turkey, or duck, or from reptiles) – 2-3 pcs.;
red or white onion – 1 pc.;
sweet red pepper – 1 pc.;
dark green zucchini and/or young eggplant – about 100-150 g;
fresh herbs (basil, cilantro, parsley, lemongrass);
sesame oil;
hot red pepper;
dry ground spices (ginger, black or allspice, cloves, fennel and coriander seeds);
garlic;
natural flower honey;
soy sauce;
lime or lemon.

Preparation

It's better to cook in a wok. Heat the oil and fry first the onion, chopped into half rings, the chicken meat cut into strips, then the zucchini and/or eggplant and sweet pepper, cut into large short strips and cubes. Fry for 5-8 minutes over high heat, continuously shaking the pan by the handle and actively manipulating the spatula. Add spices and mix.

Wash the rice thoroughly and boil for 8-16 minutes (depending on the variety) in a sufficiently large amount of water. Add water, wait 2-5 minutes, beat in 2 eggs and quickly stir into the rice with a fork.

Place rice and egg on a dish, with fried vegetables next to or on top. We pour everything with a sauce made from lime juice, honey, soy sauce, crushed garlic and hot red pepper. We decorate with greenery.

This dish can also be prepared in a vegetarian version, without meat (it can be omitted or replaced with seafood - squid, shrimp, etc., but they must first be lightly boiled before frying). It is quite appropriate to add spices in the form of Thai curry paste.

Rice casserole with cheese and egg

Ingredients:

Preparation

We make a mixture of cooked rice, eggs, finely chopped herbs and spices. Add grated cheese and mix. Fill the mold greased with butter with the mixture (silicone ones do not need to be greased). Bake in the oven at a temperature of about 200 degrees C for 25-30 minutes. Before serving, cool slightly and divide into portions. Serve with tea, natural juices diluted with water.

Content

Among the varied Chinese cuisine, Chinese fried rice with egg deserves special attention. Long grain rice is used to prepare it, so this dish is always crumbly and tasty. It is prepared in a deep frying pan with the addition of various vegetables and seafood, each time getting a new shade of taste.

Chinese rice with egg recipe

Time: 30 minutes.
Number of servings: 4 servings.
Calorie content of the dish: 185 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Chinese.
Difficulty: medium.

The basic recipe is Chinese rice with egg and vegetables. Its final taste depends on what vegetables were used in the cooking process. The combination of green peas, bell peppers and herbs will give one taste sensation; corn, carrots and tomatoes will color it with other colors. You can add mushrooms, chicken, and shrimp if desired. But you still need to start from the basic recipe.

Ingredients:

long grain rice – 200 g;
sweet pepper (Bulgarian) – 1 pc.;
garlic – 2 cloves;
raw egg (chicken) – 3 pcs.;
green onion – 5 feathers;
soy sauce – 1–2 tbsp. spoons;
green peas – 120 g;
salt, black pepper - to taste;
vegetable oil – 30 g.

Cooking method:

First, rinse the rice in several waters, then boil until tender. When ready, it should be crumbly, so maintain the ratio of cereal to water (1:2) and pour the cereal only into boiling salted water.
Before cooking, lightly beat the eggs in a saucepan and place it on low heat. Stir continuously. You should end up with a flaky omelette.
Next you will need a deep frying pan. Warm it up, pour in the oil. Fry finely chopped garlic. As soon as you smell the garlic aroma, add the peppers and onions cut into thin strips.
Add the peas and simmer for about five minutes.
Add rice to vegetables and stir. Keep on fire for a few more minutes.
Add the omelette, pour over the sauce and season with pepper, then serve.

With added chicken

Time: 40 min.
Number of servings: 5 servings.
Purpose: lunch, dinner.
Cuisine: Chinese.
Difficulty: medium.

Chinese fried rice with chicken will please meat eaters. This heartier option can be a full dinner or lunch. It is no more difficult to prepare than the main version: it takes a little more time, but the result justifies it. Ruddy pieces of poultry, golden rice and the aroma of curry forever win the hearts of people who try it.

Ingredients:

chicken breast – 1 pc.;
egg – 2 pcs.;
long grain rice – 220 g;
salt and curry - to taste;
soy sauce – 2 tbsp. spoons;
fresh or canned peas – 110 g;
sesame oil – 30 g;
carrots – 1 pc.;
feather onion - 1 bunch.

Cooking method:

Cook the fluffy rice.
Cut the fillet into cubes and fry in boiling sesame oil for 5 minutes.
Chop the carrots into strips and combine with the chicken. Add peas, onions and fry everything together for 3 minutes.
Mix the finished cereal with the above products and pour in the beaten eggs.
After a couple of minutes, sprinkle with curry, pour over the sauce, repeat stirring and turn off the heat. Start your meal.

With shrimps

Time: 25 minutes.
Number of servings: 4 servings.
Calorie content of the dish: 190 kcal/100g.
Purpose: lunch, dinner.
Cuisine: Chinese.
Difficulty: medium.

Sea-scented, iodine-enriched shrimp are the highlight of this recipe. They are prepared so simply that any cook can handle it, even if it is his first time in the kitchen. To make your task even easier, you can buy steamed rice instead of regular rice. It is better to replace peas with corn - its delicate taste goes well with shrimp and does not overwhelm their taste.

Ingredients:

steamed rice – 230 g;
olive oil – 3 tbsp. spoons;
sea salt - to taste;
peeled shrimp – 200 g;
onion – 1 pc.;
canned corn – 100 g;
chicken egg – 3 pcs.;
soy sauce – 2 tbsp. spoons.

Cooking method:

Pour the cereal into boiling salted water and cook until tender.
Thaw the shrimp, pour boiling water over them, and drain the water. Pour soy sauce over them.
Sauté the onion, cut into thin half rings, in olive oil for 2-3 minutes.
Then add seafood and corn, fry until the moisture has completely evaporated.
Pour rice into a frying pan, pour in eggs, mix well, fry a little more. Place portions on plates and enjoy this unique dish.

With crab meat

Time: 25 minutes.
Number of servings: 4 servings.
Calorie content of the dish: 195 kcal/100g.
Purpose: lunch, dinner.
Cuisine: Chinese.
Difficulty: medium.

This option is slightly different from the previous ones. It's a bit like a warm salad. The eggs are not prepared like an omelet, they are boiled. And in this case, the finished cereal is not fried. The onions for the recipe presented here can be caramelized. If you do not have the opportunity to buy real crab meat, you can replace it with crab sticks.

I love Chinese egg rice. In all Chinese restaurants and when I am in China, I definitely order it.

And most importantly, at home I learned to cook it almost as tasty as Chinese chefs do. I advise you to learn how to cook this dish. It is very simple, very satisfying, light, tasty. Created for real gourmets! But it will also please lovers of simplicity.

There are many ways to cook rice with eggs in Chinese. For example, you can just make rice with an egg, you can add vegetables to it. Of course, you can do without eggs, just rice and vegetables. But this variation is not my favorite.

I’ll tell you about how I cook rice with eggs at home.

So, the simplest option without any frills. For those who are limited in time or just learning to cook.

Have to take:

Long grain rice;

Chicken egg;

Salt, spices (for example, herbs)

Vegetable oil.

Cooking takes very little time. And the rice turns out to be very aromatic, very fragrant and pleasant.

First you need to boil the rice. It should turn out crumbly. You can use regular rice in bags so you don’t have to fuss too much (it definitely won’t get overcooked).

Take an egg (the number of eggs depends on how much rice you took), break it into a frying pan (well-heated) and start stirring with a wooden spatula so that we end up with “crumbly scrambled eggs,” that is, the eggs are fried in pieces and flakes.

Now add boiled rice to our frying pan with eggs, mix everything, add salt, and add herbs.

Great! You did it. Let the rice sit a little and start eating.

You can eat this Chinese-style rice with egg for breakfast as a separate dish or as a side dish.

How to complicate a dish? Add garlic, carrots and soy sauce to it. The rice will taste more Asian than in the first version. Add even more vegetables - for example, peppers and mushrooms - and the taste will become even more interesting. And chicken fillet added to rice will add satiety to the dish.

Fried rice is included in many Asian dishes. It is especially popular in China.

Most often, when people try to replicate this dish at home, they use freshly cooked rice. But this is a big drawback. It is better to use pre-cooked rice, well cooled. During this time, the rice grains will dry thoroughly, will not break or burst during frying, and will also be able to brown properly.

You can add more than just chicken to Chinese egg rice. You can add shrimp, pork, and almost any vegetables to the dish.

You can add anything to fried rice. You can try rice with sweet corn, try different types of onions. For example, shallots are simply perfect for Chinese rice. Green onions are also good. A suitable ingredient is sweet corn. Any steamed vegetables. Tuna. Crab meat (real and imitation).

Chinese rice is great with different sauces. For example, oyster is good. You can also try seasoning the rice with sesame oil (right before serving) or simmering it in chicken broth.

Rice fried with egg, peas and green onions is a classic and one of the most famous dishes. Even those who have never tried anything Chinese know and love a variation of this dish.

1. Boil rice for about 10-12 minutes; almost until done, but not completely soft. Drain and rinse under cold water; drain again.

2. Pour the eggs into the pan and place on low heat, stirring until they “set” a little.

3. Heat oil in a large wok. Add garlic, onion and peas and fry, stirring, for 1-2 minutes. Add rice to the wok and stir. Add eggs, soy sauce and a pinch of salt, mix.

Divide among plates, garnish with green onions and serve.